Pineapple Sauce for Meatballs by Melanie

As adapted from the cookbook Grandma's Touch by Irene Hrechuk & Verna Zasada

Have I mentioned how much I love this book?  We have a number of favorite recipes from this book....

It calls for making the meatballs but I just used the frozen precooked ones from M&M - mostly thawed.


2T Cornstarch
1 cup brown sugar
2z398ml cans pineapple tidbits, drained, reserve juice/syrup
2/3 cup vinegar
1/2 chopped green pepper


Mix cornstarch with sugar.  Add reserved pinapple syrup, soy sauce and vinegar.  Cook over low heat, stirring, until smooth and thick.  Simmer for 2 minutes.  Add pineapple tidbits and green pepper.  Pour sauce over prepared meatballs in an overproof casserole.  Bake at 350F for 30 min or until thoroughly heated.

This was very very tasty!  DH says to not put all the pineapple in and to add more green pepper.  If making with the M&M Meatshop meatballs either defrost them first or add cooking time to make sure it's thoroughly heated.  Miss Almost-Vegetarian was not a fan of this despite the fact that she loves pineapple.  Mr Picky would not even try it.  Yet, when we forced him he said it tasted like sweet and sour sauce and that it wasn'tyucky after all.  He maintains that his official rating is "not as yucky as it looks".  We will make this again.